JPH03187372A - Production of malted beverage - Google Patents
Production of malted beverageInfo
- Publication number
- JPH03187372A JPH03187372A JP2290630A JP29063090A JPH03187372A JP H03187372 A JPH03187372 A JP H03187372A JP 2290630 A JP2290630 A JP 2290630A JP 29063090 A JP29063090 A JP 29063090A JP H03187372 A JPH03187372 A JP H03187372A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- wort
- fermentation
- alcohol content
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 59
- 230000004151 fermentation Effects 0.000 claims abstract description 59
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 50
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000013405 beer Nutrition 0.000 claims abstract description 30
- 239000002002 slurry Substances 0.000 claims abstract description 26
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 210000005253 yeast cell Anatomy 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 40
- 235000021577 malt beverage Nutrition 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 8
- 210000004027 cell Anatomy 0.000 claims description 7
- 150000008163 sugars Chemical class 0.000 claims description 6
- 238000007865 diluting Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 38
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 12
- 230000001476 alcoholic effect Effects 0.000 description 10
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000012632 extractable Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- -1 fructose sugars Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000000130 stem cell Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
４灸り立皿亙１１
本発明は麦芽飲料および容出／容量基準で０、５％未満
のアルコールを含有するその製造方法にＩ！ｌする。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to malt beverages and their production methods containing less than 0.5% alcohol on a volume/volume basis. I do it.
の および が 決しようとづる課題本記載および
特許請求の範囲に使用する次の用１むは以下のように規
定する：「ビール」とは少なくとも３〜５．５％ｖ／ｖ
のアルコール含量を有する麦芽飲料を意味し、「但アル
コールビール」とは１〜３％ｖ／ｖのアルコール３埴を
右する麦芽飲料を意味し、および１非アルコール飲料」
とは０．５％ｖ／ｖ未満のフル」−ル含はを有する麦芽
飲料を意味する。本発明は特に後者の部類の飲料、すな
わち非アルコール麦芽飲料に関する。As used in this description and claims, the following terms are defined as follows: "Beer" means at least 3 to 5.5% v/v
``Alcoholic beer'' means a malt beverage having an alcohol content of 1 to 3% v/v, and ``non-alcoholic beverages.''
means a malt beverage having a full content of less than 0.5% v/v. The invention particularly relates to the latter category of beverages, namely non-alcoholic malt beverages.
但アルコールビール又は非アルコール麦芽飲料のｗＪ造
に対し提案され、および／又は実施された大多数の方法
番よ下記のようにリストできる：（１） グルコース
、シュクロースおよびフラクトス糖を発酵しうるが、マ
ルトースを発ＭできくＫいＳａｃｃｈａｒｏｍｙ Ｃｏ
ｄｅｓ Ｉｎｄｗｉｇｉｉ酵母による発酵、（２）圧を
急に上げ、又は温度を下げることにＪ、り低アルコール
レベルで通例のビール発酵を停止さじる断続的発酵技術
、
（３） 低発酵性麦芽汁を製造する高温マツシング、
（４） 異なる比重を有する麦芽汁から製造した２種
のビールを混合することを含むバレル（Ｂａｒｒｅｌ
）システム、
（５） 脱エステルおよび再エステル化と組み合せた
真空ストリッピングのような蒸留によるビールからのア
ルコール除去、
（６） 逆浸透によるビールからのアルコール除去、
（７） 真空蒸発によるビールからのアルコール除去
、
（８）透析によるビールからのアルコール除去、（９）
低温接触方法。However, the majority of methods proposed and/or implemented for the production of alcoholic beer or non-alcoholic malt beverages can be listed as follows: (1) Although glucose, sucrose and fructose sugars can be fermented; , Saccharomy Co that can produce maltose
(2) intermittent fermentation techniques that stop conventional beer fermentation at low alcohol levels by rapidly increasing the pressure or decreasing the temperature; (3) producing low-fermentability wort; manufacturing high temperature mashing,
(4) Barrel, which involves mixing two types of beer made from wort with different specific gravities.
) system, (5) alcohol removal from beer by distillation such as vacuum stripping combined with de-esterification and re-esterification, (6) alcohol removal from beer by reverse osmosis,
(7) Removal of alcohol from beer by vacuum evaporation, (8) Removal of alcohol from beer by dialysis, (9)
Cold contact method.
本発明に関する開発研究では、上記０）〜（０）のよう
な方法は各種理由：これらの方法のうちのいくつかはフ
レーバの劣る、又は許容しえない飲料を生成し、いくつ
かは高エネルギー又は資本出資を必要とし、他のものは
不経済的低生産割合でしか運営できない、により無アル
コール麦芽飲料の製造には余り望ましくないと結論した
。本発明は特に鉗アルコール麦芽飲料の低温接触製造方
法およびこの方法により製造した飲料に関する。In the development work related to the present invention, methods such as 0)-(0) above were used for various reasons: some of these methods produce beverages with inferior or unacceptable flavor, and some produce high-energy beverages. concluded that others are less desirable for producing alcohol-free malt beverages because they require capital investment and can only be operated at uneconomically low production rates. The present invention particularly relates to a low-temperature contact production method for alcoholic malt beverages and to beverages produced by this method.
低温接触法の以前（１９７８）の開示は特許公ｆｍ５３
−１２７８６１号に見られ、この開示によれば１５〜２
５％可溶性固形（ポーリング）を有する麦芽汁は１．５
〜２％Ｗ／Ｗのビール酵母と７２時間まで、好ましくは
１６〜２４峙間、−５〜１０℃、好ましくは一２〜２℃
の温度で接触させ、ｉ’ｌ？母の分離後、残留溶液を水
で稀釈し、そのｐＨを乳酸で調整し、次に生成物を炭酸
飽和する。An earlier (1978) disclosure of the cold contact method was published in patent publication FM53.
-127861, and according to this disclosure, 15-2
Wort with 5% soluble solids (poling) is 1.5
-2% W/W brewer's yeast for up to 72 hours, preferably 16-24 hours, -5-10°C, preferably -2-2°C
Contact at a temperature of i'l? After separation of the mother, the remaining solution is diluted with water, its pH is adjusted with lactic acid, and the product is then carbonated.
この方法はアルコールを生成せずに炭酸飽和麦芽飲料を
供するとされる。別の低温接触方法は米国特許第４，６
６１．３５５月およびその閏達特許第４．７４６．５１
８号明ｍ ｉ＃に記載され、この方法では麦芽汁は約６
〜１２％Ｗ／Ｗ固形に稀釈し、ｐ＋１を４に調整後２４
〜４８時間、−０，４℃以下の温度でアルコールを含ま
ない酵母と接触さＶ、次いで酵母を分離し、炭酸飽和工
程を経て最終飲料を得る。これらの特許では、その方法
により０．０５重着％未満のアルコールを右する炭酸飽
和麦芽飲料を生成することを述べている。This method is said to provide a carbonated malt beverage without producing alcohol. Another cold contact method is described in U.S. Pat.
61.355 and its Leap Patent No. 4.746.51
It is described in No. 8 Akimi #, and in this method, the wort is about 6
24 after diluting to ~12% W/W solid and adjusting p+1 to 4
Contact with alcohol-free yeast at a temperature below -0.4° C. for ~48 hours, then separate the yeast and undergo a carbonation step to obtain the final beverage. These patents state that the process produces carbonated malt beverages having less than 0.05% alcohol by weight.
本発明は次の工程を含む非アルコール麦芽飲料の新低温
接触！ｌｌ造方法を供する：
（１） 発酵性糖を含有する少なくとも１４〜２０重
量％の抽出物含量を有する麦芽汁を供し、（２） 少
なくとも１０重量％およびバランスビールを含有するビ
ール発酵から新たに得た濃厚酵母スラリーを供し、
（３）麦芽汁と少なくとも１０〜２０％ｖ／ｖの酵母ス
ラリーを組み合せて少なくとも約１００゜ｏｏｏ、ｏｏ
ｏ解母１１［ｌ胞／−組み合せた麦芽汁の細胞数を得、
麦芽汁の糖を３０分〜１０時間約３〜７．５℃範囲の温
度で発酵して目標のアルコール含量を有する発８１液を
供し、
（４） 発酵液から酵母を除去し、およびその後、（
５） 発酵液を熟成し、必要の場合稀釈し、炭酸飽和
することにより仕上げ、０．５％ｖ／ｖ未満のアルコー
ル含量を有する炭酸飽和麦芽飲料を供する。The present invention is a new low-temperature contact method for non-alcoholic malt beverages that includes the following steps! (1) providing wort having an extractive content of at least 14-20% by weight containing fermentable sugars; (2) providing wort fresh from beer fermentation containing at least 10% by weight and balance beer; (3) combining the wort and at least 10-20% v/v yeast slurry to at least about 100° ooo, oo;
Obtain the cell count of the combined wort,
fermenting the wort sugars for 30 minutes to 10 hours at a temperature ranging from about 3 to 7.5°C to provide a brewed liquor having a target alcohol content; (4) removing yeast from the fermented liquor; (
5) Finishing the fermentation liquor by aging, diluting if necessary, and carbonating it to provide a carbonated malt beverage with an alcohol content of less than 0.5% v/v.
本発明はＩノぐれたフレーバおよびアロマ特徴を有する
非アルコール麦芽飲料を供する。本発明方法は例えば麦
芽汁の組成、ＵＳスラリーの組成、麦芽汁および酵母ス
ラリーが相互に接触する温度、麦芽汁と接触中の酵母ｌ
１度、および特許資料に記載の接触時間と比較して本発
明における非常に短かい接触時間を含む各種の点で特許
公開５３−１２？８６１および特許用４，６６１．３５
５＠および第４．７４６．５１８号明細出に記載の方法
と異る。The present invention provides a non-alcoholic malt beverage with exceptional flavor and aroma characteristics. The method of the invention includes, for example, the composition of the wort, the composition of the US slurry, the temperature at which the wort and yeast slurry come into contact with each other, the lactic acid concentration of the yeast in contact with the wort, and
53-12?861 and 4,661.35 in various respects including the very short contact time in the present invention compared to the contact times described in the patent documents.
5@ and 4.746.518.
次の１１）〜（５）の部分は本発明方法の１．程を提示
する：
（１）麦芽汁の製造。抽出物は麦芽大麦および必要の場
合補助穀類を熱水中にすりつぶして麦芽および任意の補
助穀類のでん粉を発ＷＪ性納に酵素転換して製造する。The following parts 11) to (5) are 1. of the method of the present invention. The following steps are presented: (1) Production of wort. The extract is prepared by grinding the malted barley and optional supplementary grains in hot water and enzymatically converting the starch of the malt and any supplementary grains into fermented wheat flour.
いくらかのカラメル麦芽を含むことはフレーバを付与づ
るので好ましい。発酵かま中で、コーンシラツブのよう
な液体補助物を麦芽汁に添加できる。麦芽汁は抽出物憂
ｔＩＡ基準で麦芽および補助物をそれぞれ約４０〜５０
％およびカラメル麦芽を０〜１０％含むことが好ましい
。Inclusion of some caramel malt is preferred as it imparts flavor. In the fermentation kettle, liquid supplements such as corn syrup can be added to the wort. Wort contains about 40 to 50% of malt and auxiliary substances each based on extractive tIA standards.
% and caramel malt from 0 to 10%.
麦芽汁は十分なホップおよび／又はホップ抽出物を添加
して約２５〜５０苦味単位（Ｂｕｓ）を得る。The wort is added with sufficient hops and/or hop extract to obtain about 25-50 bitterness units (Bus).
麦芽汁は清澄化し、必要な場合冷却後り法の次の工程で
酵母スラリーと組み合せる。The wort is clarified and, if necessary, combined with the yeast slurry in the next step of the post-chill process.
こうして、本新方法における最初の工程は少なくとも約
１４〜２０重量％の抽出物含量を有し、発Ｍ性糖を含有
する麦芽汁を供することであり、麦芽汁製造工程で使用
する水、麦芽および使用する場合の補助物の割合は、こ
の組成の麦芽汁を製造するために選択する。本方法は特
許資料に記載の方法より高抽出物含趙の麦芽汁を使用し
、麦芽汁は発酵工程前に稀釈しない。これは発酵中不当
に過剰截のｅ３母を添加せずに高割合のアルデヒドを減
少でき、従って有利であることが分った。麦芽汁は発酵
に対し酵母スラリーと組み合せる前に発醇■程に対し選
択した温度ま１：標準麦芽汁クーラーにより冷却できる
。Thus, the first step in the new process is to provide a wort having an extractive content of at least about 14-20% by weight and containing M. and the proportions of auxiliaries, if used, are selected to produce a wort of this composition. This method uses higher extractive Zhao wort than the method described in the patent document, and the wort is not diluted before the fermentation process. This has been found to be advantageous as it allows the high proportion of aldehydes to be reduced during the fermentation without adding unduly excess e3 mother. The wort can be cooled in a standard wort cooler to the temperature selected for the fermentation stage before being combined with the yeast slurry for fermentation.
＋２） 酵母。本発明方法で使用する酵母は前のビー
ル発酵から新たに得た濃厚酵母スラリー又はクリームで
あり、スラリーは酵母細胞およびビールの双方を含有す
ることである。特に、酵母スラリーは少なくとも１０〜
２０重量％の酢母囚形およびバランスご−ルを含有する
。酵母スラリーは下面発酵ビールから得ることができ、
その場合通例的６．５％ｖ／ｖアルコールを含む。こう
して本発明はアルコールを含まない酵母を使用すること
に基づく先行技術の低温接触方法とは異る。麦芽汁とビ
ールを含有する酵母スラリーを接触させることは本飲料
がビール揮発物およびフレーバを組みこむので最終飲料
のフレーバに添加され、通例の非アルコール麦芽飲料に
おけるその欠乏を補なうことが分った。本発明の最終非
アルコール飲料の約３０〜８０％のアルコールは酵母ス
ラリーに含まれるビールに由来する。+2) Yeast. The yeast used in the method of the invention is a concentrated yeast slurry or cream freshly obtained from a previous beer fermentation, the slurry containing both yeast cells and beer. In particular, the yeast slurry is at least 10~
Contains 20% by weight of vinegar motherboard and balance gold. Yeast slurry can be obtained from bottom-fermenting beer,
It typically contains 6.5% v/v alcohol. The present invention thus differs from prior art cold contact methods based on the use of alcohol-free yeast. It has been found that contacting the yeast slurry containing the wort and beer allows the beverage to incorporate beer volatiles and flavors that add to the flavor of the final beverage and compensate for its deficiencies in customary non-alcoholic malt beverages. It was. Approximately 30-80% of the alcohol in the final non-alcoholic beverage of the invention comes from the beer contained in the yeast slurry.
酵母はＦ面発酵ビール酵母、ｓ、ｕｖａｒｕ−がもつと
も石川である。酵母はビール発酵から新たに得た後、酸
により洗滌することが好ましく、選択した発酵温度に冷
却後麦芽汁と組み合せることができる。The yeast is F-face fermented beer yeast, S, and Uvaru-Ishikawa. After the yeast is freshly obtained from beer fermentation, it is preferably washed with acid and can be combined with the wort after cooling to the selected fermentation temperature.
（３）発酵。本方法の次の工程は組み合せ、寸なわち、
各上記規定のように麦芽汁と１０〜２０％ｖ／ｖの酵母
スラリーを組み合せて少なくとも１ｏｏ、ｏｏｏ、ｏｏ
ｏの酵母Ｉ胞／Ｉｄ組み合せ麦芽汁、好ましくは少なく
とも約１３５．０００゜０００Ｗｆｆｌｌｌｌｌ！／ｅ
組み合せ麦芽汁の細胞数を得、約３〜７．５℃の温度で
０．５〜１０時間、好ましくは約０．５〜３時固麦芽汁
の糖を発酵して目標のアルコール含量を有する発酵ブル
ーを製造する。(3) Fermentation. The next step in the method is to combine, i.e.
Combine wort and 10-20% v/v yeast slurry as specified above for at least 1oo, ooo, oo
Yeast I/Id combination wort of o, preferably at least about 135.000°000Wffllllll! /e
Obtain the cell count of the combined wort and ferment the sugars of the hard wort at a temperature of about 3-7.5 °C for 0.5-10 hours, preferably about 0.5-3 hours to have the target alcohol content. Produces fermented blue.
発酵は密閉発酵容器で行なう。麦芽汁および酵母スラリ
ーは発酵に対し選択した温度に冷却後発酵容器で組み合
せる。発酵は本発明に従って３〜７．５℃、好ましくは
３．３〜７．２℃の範囲のＳ度で行なう。本発明のこの
面は、麦芽汁および酵母を約Ｏ℃の温度で接触させる特
許資料の低温接触方法と異る。本方法の利点は付加的冷
却装置および繰作に対する要求を排除して０℃のような
低温に到達させ、代表的舘造所に対し−・層実用的方法
を供することである。別の利点は、本方法では発酵容器
又は冷却表面に氷形成の危険が全くないことである。さ
らに、本方法Ｕ麦芽社中の糖の発酵を含むが、上記特許
資料の少なくともいくつかの低温接触方法は［工程を含
まない。Fermentation takes place in a closed fermentation vessel. The wort and yeast slurry are combined in a fermentation vessel after cooling to the temperature selected for fermentation. Fermentation is carried out according to the invention at degrees S in the range from 3 to 7.5°C, preferably from 3.3 to 7.2°C. This aspect of the invention differs from the low temperature contacting methods of the patent literature in which the wort and yeast are contacted at a temperature of about 0°C. An advantage of this method is that it eliminates the requirement for additional cooling equipment and processing to reach temperatures as low as 0 DEG C., providing a practical method for typical shipyards. Another advantage is that with this method there is no risk of ice formation in the fermentation vessels or cooling surfaces. Additionally, while the present method involves fermentation of sugar in malt, at least some of the cold contact methods of the above-mentioned patent documents do not include the step
発酵ＩｋＬＢ母が発酵液のアルデヒドを減少しゃすい還
元性環境を供するために発酵容器にほとんど又は全く酸
素を存在させずに行なう。従って、麦りＨおよび酵母は
発酵容器に入れたら通気をｉｔ）るべきである。満たづ
“前にＣＯ２により発酵容器をパージすることは有用で
あり、ＣＯ２により発酵容器中の麦芽汁をパージするこ
とも有用である。The fermentation is carried out with little or no oxygen present in the fermentation vessel to provide a reducing environment in which the IkLB mother reduces aldehydes in the fermentation liquor. Therefore, barley H and yeast should be aerated once they are placed in the fermentation vessel. It is useful to purge the fermentation vessel with CO2 before filling, and it is also useful to purge the wort in the fermentation vessel with CO2.
本方法の別の新規特徴は発酵に対し麦芽汁と組み合ピる
ａ濃度のｆＩＩＪＢＩである。本方法は少なくとも約ｉ
ｏｏ、ｏｏｏ、ｏｏｏ酵母細胞／−の組み合せた麦芽汁
の細胞数、もつとも有用には約１５ｏ、ｏｏｏ、ｏｏｏ
酢母細胞／Ｉ１１の組み合せた麦芽汁の細胞数を供する
ために１０〜２０％ｖ／ｖの酵母スラリーを使用する。Another novel feature of the method is the fIIJBI concentration of the wort combined with the wort for fermentation. The method provides at least about i
oo, ooo, ooo yeast cells/- cell count of combined wort, but usefully about 15 o, ooo, ooo
A 10-20% v/v yeast slurry is used to provide a combined wort cell count of acetic acid cells/I11.
これは特許資料に一般に記載のものより接触工程におけ
る酵ａＳ度が高いことである。高濃度の酵母は麦芽汁φ
に存在するアルデヒドを一層減少させ、順次最終飲料の
フレーバを増強し、飲料の麦芽汁の味を減少させること
で有利であることが分った。This is a higher degree of yeast aS in the contacting step than what is generally described in patent documents. High concentration of yeast is wort φ
It has been found to be advantageous to further reduce the aldehydes present in the beverage, which in turn enhances the flavor of the final beverage and reduces the wort taste of the beverage.
本発明の別の新規特徴は発酵を僅がＱ、５〜１０時間の
短時間行なうことである。これは２４〜７２時間の範囲
である特許資料教示の長時間の接触に対し著しい対比を
示す。本発明の短ｖＩ間接触は、例えば非アルコール麦
芽飲料の製造費用の低減および発酵容器収容力を自由に
増大させるにうな明白な利点を有する。Another novel feature of the present invention is that the fermentation is carried out for a short time of only Q, 5 to 10 hours. This is in marked contrast to the extended exposure times taught in the patent literature, which range from 24 to 72 hours. The short vI contact of the present invention has obvious advantages, such as reducing the manufacturing costs of non-alcoholic malt beverages and freely increasing fermentation vessel capacity.
本方法の発酵段階は最終飲料に対し選択されたものより
高い目標のアルコール含量まで行ない、発酵液は例えば
水で稀釈して最終非アルコール飲料に対し選択されたア
ルツール含母に到達させることが有用であることが分っ
た。こうして、本方法では発酵工程は約１〜２％Ｖ／ｖ
の目標アルコール含量を有する発酵液又は未加■発酢液
を供するのに十分な時間桁なうのがよい。The fermentation step of the method may be carried out to a higher target alcohol content than that selected for the final beverage, and the fermentation liquid may be diluted with water, for example, to reach the Artur content selected for the final non-alcoholic beverage. I found it useful. Thus, in the present method, the fermentation step is approximately 1-2% V/v.
The period of time should be sufficient to provide a fermentation liquor or unsweetened vinegar liquor having a target alcohol content of .
（４） 酵母の除去。麦芽汁の発酵は目標アルコール
３拳まで行なった後、新たに発酵した発酵液がらｗｆＲ
Ｊを分離する。これは発酵液のデカンテーション又は遠
心分離、次いで濾過にょるＷｌｆｆｉの分離のような任
意の通例の醸造酵母分離技術により達成できる。(4) Removal of yeast. After fermenting the wort to reach the target alcohol level of 3, the newly fermented fermented liquor wfR
Separate J. This can be accomplished by any customary brewer's yeast separation technique, such as decantation or centrifugation of the fermentation liquor, followed by separation of Wlffi by filtration.
（５） 飲料の仕上げ。酵母の分離後、発酵液は岨造
技術で通例実施されるものと同様の工程の組み合せによ
り仕上げる。発酵液は最初所望のフレーバ特徴を発現さ
じるため数日、例えば約２〜４ ＦＪ熱熟成せる。発酵
容器からの発酵液は０．５％Ｖ／ｖ未満の最終アルコー
ル含量に脱気冷却炭酸水により必要なだけ稀釈できる。(5) Finishing the beverage. After separation of the yeast, the fermentation liquor is worked up by a combination of steps similar to those customarily carried out in the Kazo technique. The fermentation broth is first heat aged for several days, e.g., about 2 to 4 FJ, to develop the desired flavor characteristics. The fermentation liquor from the fermentation vessel can be diluted as necessary with degassed cold carbonated water to a final alcohol content of less than 0.5% V/v.
発酵に対し選択された目標アルコール
高い１合、発ＷＪ液は０．５％未満の最終アル−１−ル
含耐に稀釈すべきである。発酵液は熟成前又は後に稀釈
でき、稀釈は１■程又はそれ双子の１程で行なってｊ！
終アルコール含量に到達ざ仕ることができる。かま■程
後ポツプ材料は最終飲料に所望の苦味を供するｆ分量で
添加できる。一般に、最終飲料は約１２〜１５ＢＵｓを
有するのがよい。If the target high alcohol content is selected for the fermentation, the WJ liquor should be diluted to a final alcohol content of less than 0.5%. The fermented liquid can be diluted before or after ripening, and the dilution can be done by about 1 or two degrees.
The final alcohol content can be reached. After the kettle has cooled, the pot ingredients can be added in amounts that will provide the desired bitterness to the final beverage. Generally, the final beverage should have about 12-15 BUs.
又、シリカゲル又ｐｖｐｐのような耐寒剤は飲料を安定
化するために使用できる。飲料は濾過し、通例的２．５
〜３ ＣＯ２容屋ｔ！囲の選択レベルに炭酸飽和し、次
に小樽に包装し、又はびん又は缶に包装し、次いで殺菌
する。Freezing agents such as silica gel or pvpp can also be used to stabilize the beverage. Beverages are filtered and typically 2.5
~3 CO2 storage shop t! carbonation to a selected level of ambient temperature, then packaged in kegs or bottles or cans, and then sterilized.
法例は上記本発明方法により製造した０．５％未満のア
ルコール含量を有する特別の麦芽飲料を記載する。The example describes a special malt beverage with an alcohol content of less than 0.5% produced by the method of the invention described above.
例
発酵性糖を含む９５９００１の麦芽汁を約７６℃まで連
続工程で麦芽、カラメル麦芽および水を含有する液をす
りつぶずことによりｗ４製した。コーンシラツブは発酵
かまに液体補助物として添加した。発酵液に４２ＢＵｓ
レベルまでホップおよびホップ抽出物の組み合せを添加
した．麦芽汁は抽出物重量基準で約５１％麦芽、６％カ
ラメル麦芽および４３％液体補助物を、発酵性糖を含む
１５、１重量％抽出物を有する麦芽汁を供する十分量で
含有した。濁りは熱麦芽汁タンク中で沈降させて除去し
た。次に麦芽汁は約５．５℃に麦芽汁クーラーにより冷
却した。EXAMPLE W4 was produced by grinding 959001 wort containing fermentable sugar in a continuous process up to about 76°C with a liquor containing malt, caramel malt and water. The corn syrup was added to the fermenter as a liquid supplement. 42BUs in fermentation liquid
A combination of hops and hop extract was added to the level. The wort contained approximately 51% malt, 6% caramel malt, and 43% liquid supplement by weight of extract, in sufficient amounts to provide a wort with 15.1% extract by weight containing fermentable sugars. Turbidity was removed by settling in a hot wort tank. The wort was then cooled to approximately 5.5°C using a wort cooler.
下面発酵ビールＳ母ｉ！ｉＩ厚スラリーを前のペレット
ホップを添加したビール発酵から新たに得、酸で洗滌し
た。スラリーは１４＠敏％の酵母細胞および８６重邑％
のビールから成り、約６．５％ｖ／ｖのアルコール含量
を有した。酵母スラリーは約５．５℃に冷却した。Bottom fermented beer S mother i! The iI thick slurry was freshly obtained from the previous pellet hopped beer fermentation and washed with acid. The slurry contains 14% yeast cells and 86% yeast cells.
of beer and had an alcohol content of approximately 6.5% v/v. The yeast slurry was cooled to approximately 5.5°C.
麦芽汁および酵母スラリーは最初に二酸化炭素をパージ
した密閉発酵容器で約５．５℃で組み合せた。麦芽汁は
麦芽汁に通気させない繰作下で発酵容器に移した。又、
二酸化炭素は発酵′ｆＶ器に麦芽汁を満たした後泡立て
た。１５７００ｊ！の酵母スラリーを発Ｍｔ９器で９５
９００１の麦芽汁と組み合した。組み合せ後、麦芽汁は
１４３，０００゜０００ＷＩ母細胞／−麦芽Ｈの細胞数
を有した。発酵容器を満たした後、麦芽汁は約６時間、
約５゜５℃のｆＡＩ！１で１．１４％ｖ／ｖ （Ｄフル
’：Ｊ−ル含謡まで発酵させた。このアルコール含はに
達した後、酢１１ｉ１４１遠心分離により麦芽汁から除
去した。ｆ［の除去後、発酵液は最初に濾過し、熟成さ
せるためポンプ輸送し、そこで０．６％ｖ７’ｖのアル
コール含量に脱気冷却飽和炭酸水により稀釈し、二酸化
炭素をパージした熟成タンクで３日園熱威した。熟成後
、発酵液は６１噌のシリカゲルと接触させることにより
耐寒性にし、０．３９％ｖ／ｖの最終アルコール含量ま
で第２回の稀釈を行ない、その苦味はかま工程後ホップ
抽出物を添加して１２．９ＢＵｓに調製した。次に飲Ｆ
ｌは最後の濾過を行ない、約２．６容揖の二酸化炭素の
レベルに炭酸＃１１和し、小樽およびびんに包装し、そ
の後びん詰め飲料は殺菌した。The wort and yeast slurry were first combined at approximately 5.5° C. in a closed fermentation vessel purged with carbon dioxide. The wort was transferred to a fermentation vessel under repeated cultivation without aeration to the wort. or,
Carbon dioxide was bubbled after the fermentation vessel was filled with wort. 15700j! Yeast slurry was generated using Mt9 machine.95
Combined with 9001 wort. After combination, the wort had a cell number of 143,000°000 WI mother cells/−wort H. After filling the fermentation vessel, the wort will remain for approximately 6 hours.
fAI of about 5°5°C! 1 to 1.14% v/v (D full': J-le content. After reaching this alcohol content, it was removed from the wort by vinegar 11i141 centrifugation. After the removal of f[ The fermentation liquor was first filtered and pumped for maturation, where it was diluted with degassed, cooled, saturated carbonated water to an alcohol content of 0.6%v7'v, and fermented for 3 days in a carbon dioxide-purged maturation tank. After maturation, the fermentation liquid was made cold-resistant by contacting with 61 tbsp of silica gel and diluted a second time to a final alcohol content of 0.39% v/v, and its bitterness was removed after the kettle process. was added to adjust to 12.9 BUs.Next, drink F
1 was subjected to a final filtration, carbonated to a level of approximately 2.6 volumes of carbon dioxide, and packaged into kegs and bottles, after which the bottled beverage was sterilized.
本例の飲料は０．３９％ｖ／ｖのアルコール含量を有す
る非アルコール麦芽飲料から成るものであった。容認さ
れたｌ造所手順に従って行なった飲料の盲検により、飲
料はすぐれたフレーバおよびアロマを有し、ビールのフ
レーバおよび揮発物特徴の大部分を有するもっとも満足
できる非アルコール飲料を生成することが確定した。The beverage in this example consisted of a non-alcoholic malt beverage with an alcohol content of 0.39% v/v. Blind testing of the beverages performed in accordance with accepted brewery procedures has shown that the beverages have excellent flavor and aroma, producing a most satisfying non-alcoholic beverage with most of the flavor and volatile characteristics of beer. Confirmed.
以上は次の必須工程の組み合じを含む０．５％ｖ／ｖ未
満のアルコール３聞を有する麦芽飲料の新規ＷＩＪ造方
法を記載する：
（１） 上記の発酵性糖を含む高抽出物含饅を有する
麦芽汁を用意し、（２１酵母固形およびビールの双方の
特定３渚を有する前のビールＲ８％からの酵母スラリー
を用意し、（３） 麦芽汁と記載の高ｌ１度の酵母細
胞の酵母スラリーと組み合せ、および（４１０，５〜１
０時間、約３〜７．５℃のＷＡ卯のの温度で麦芽汁の粘
を発酵させる。規定したこれらの工程の組み合せは、０
．５％ｖ／ｖ未満のアルコールをｈし、さらにビールの
味特徴の大部分を有する、ここに開示した新しい非アル
コール麦芽飲料を得るには重要である。The foregoing describes a novel WIJ method for making malt beverages with less than 0.5% v/v alcohol including a combination of the following essential steps: (1) High extractables containing fermentable sugars as described above; Prepare wort containing steamed rice (21), prepare yeast slurry from the previous beer R8% having both yeast solids and beer (3) wort and yeast of high l1 degree as described combination with yeast slurry of cells, and (410,5-1
Ferment the wort viscosity at a temperature of about 3-7.5° C. for 0 hours. The specified combination of these steps is 0
．． This is important to obtain the new non-alcoholic malt beverages disclosed herein that contain less than 5% v/v alcohol and still have most of the taste characteristics of beer.
Claims (5)
イプの０．５％ｖ／ｖ未満のアルコール含量を有する麦
芽飲料の製造方法において、次の工程：（ｉ）発酵性糖
を含有する少なくとも１４〜２０重量％の抽出物含量を
有する麦芽汁を供し、（ｉｉ）少なくとも１０重量％の
酵母固形およびバランスビールを含有する前のビールの
発酵からの濃厚酵母スラリーを供し、 （ｉｉｉ）麦芽汁と少なくとも１０〜２０％ｖ／ｖの酵
母スラリーを組み合せて少なくとも約１００，０００，
０００酵母細胞／ｍｌ組み合せた麦芽汁の細胞数を得、
０．５〜１０時間、約３〜７．５℃の範囲の温度で麦芽
汁の糖を目標アルコール含量まで発酵させ、 （ｉｖ）酵母を発酵液から除去し、ついで （ｖ）発酵液を熟成し、目標アルコール含量が０．５％
ｖ／ｖより高い場合稀釈し、炭酸化することにより仕上
げ、０．５％ｖ／ｖ未満のアルコール含量を有する炭酸
麦芽飲料を供することを特徴とする、上記麦芽飲料の製
造方法。(1) In a method for producing a malt beverage having an alcohol content of less than 0.5% v/v, which involves contacting wort containing fermentable sugar with yeast, the following steps: (i) containing fermentable sugar; (ii) providing a concentrated yeast slurry from a previous fermentation of beer containing at least 10% by weight of yeast solids and balance beer; (iii) at least about 100,000 in combination with wort and at least 10-20% v/v yeast slurry;
Obtain a cell count of 000 yeast cells/ml combined wort,
Fermenting the wort sugars to a target alcohol content at temperatures ranging from about 3 to 7.5°C for 0.5 to 10 hours, (iv) removing yeast from the fermentation liquor, and (v) aging the fermentation liquor. and target alcohol content is 0.5%
A method for producing a malt beverage as described above, characterized in that it is finished by diluting and carbonating if higher than v/v to provide a carbonated malt beverage having an alcohol content of less than 0.5% v/v.
得るように行ない、発酵液は酵母の除去後稀釈して０．
５％ｖ／ｖ未満の最終アルコール含量を有する飲料を供
する、請求項１記載の方法。(2) Fermentation is carried out to obtain a target alcohol content of approximately 1-2% v/v, and the fermented liquid is diluted to 0.00% after yeast removal.
2. The method of claim 1, providing a beverage with a final alcohol content of less than 5% v/v.
求項１記載の方法。(3) The method according to claim 1, wherein the fermentation is carried out in a substantially oxygen-free environment.
は酵母スラリー由来で、バランスは麦芽汁の発酵に由来
する、請求項１記載の方法。(4) Approximately 30-80% of the alcohol content of the final beverage
2. The method of claim 1, wherein: is from a yeast slurry and the balance is from fermentation of the wort.
方法。(5) The method of claim 1, wherein the fermentation is carried out for about 0.5 to 3 hours.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US42808489A | 1989-10-27 | 1989-10-27 | |
| US428084 | 1989-10-27 | ||
| US07/498,529 US4970082A (en) | 1989-10-27 | 1990-03-26 | Process for preparing a nonalcoholic (less the 0.5 volume percent alcohol) malt beverage |
| US498529 | 1990-03-26 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03187372A true JPH03187372A (en) | 1991-08-15 |
| JPH0724561B2 JPH0724561B2 (en) | 1995-03-22 |
Family
ID=27027616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2290630A Expired - Lifetime JPH0724561B2 (en) | 1989-10-27 | 1990-10-26 | Method for producing malt beverage |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US4970082A (en) |
| EP (1) | EP0424756B1 (en) |
| JP (1) | JPH0724561B2 (en) |
| AU (1) | AU627947B2 (en) |
| CA (1) | CA2027651C (en) |
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| WO2013061891A1 (en) * | 2011-10-25 | 2013-05-02 | サッポロビール株式会社 | Method involving contact between grain raw material liquid and yeast, grain raw material liquid and effervescent beverage |
| JP2013524857A (en) * | 2010-05-07 | 2013-06-20 | アンハイザー−ブッシュ・インベヴ・ソシエテ・アノニム | Low alcohol or alcohol-free fermented malt-based beverage and process for its production |
| JP2014068559A (en) * | 2012-09-27 | 2014-04-21 | Sapporo Breweries Ltd | Raw material liquid, beverage, and method relative thereto |
| JP2014082976A (en) * | 2012-10-23 | 2014-05-12 | T Hasegawa Co Ltd | Flavor improver for beer-flavored beverage |
| JP2014147303A (en) * | 2013-01-31 | 2014-08-21 | Sapporo Breweries Ltd | Beverage, raw material liquid, and method relating thereto |
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|---|---|---|---|---|
| US5346706A (en) * | 1991-10-28 | 1994-09-13 | John Labatt Limited | Malt beverage process |
| US5242694A (en) * | 1992-02-18 | 1993-09-07 | G. Heileman Brewing Company, Inc. | Process for brewing low carbohydrate near beer |
| AU4817493A (en) * | 1992-09-14 | 1994-04-12 | Paul Henri Lefebvre | Method of and containers for fermeting or refermenting foodstuffs and drinks |
| US5439699A (en) * | 1993-03-11 | 1995-08-08 | Miller Brewing Company | Method for preparing colorless clear beer |
| US5869114A (en) | 1994-03-18 | 1999-02-09 | Labatt Brewing Company Limited | Production of fermented malt beverages |
| US6599554B1 (en) | 1997-04-03 | 2003-07-29 | Miller Brewing Company | Use of glycosides extracted from hop plant parts to flavor malt beverages |
| ES2136020B1 (en) * | 1997-06-23 | 2000-04-16 | Navarro Ceballos Mariano | NEW PROCEDURE FOR OBTAINING ALCOHOL-FREE BEER. |
| US6033690A (en) * | 1997-10-07 | 2000-03-07 | Labatt Brewing Company Limited | Process for pre-conditioning brewer's wort with beer fermentation products and production of a beer therefrom |
| JP2005519971A (en) * | 2000-10-10 | 2005-07-07 | ミラー ブルーイング カンパニー | Use of glycosides extracted from hop plant parts to flavor malt beverages |
| WO2004018612A1 (en) | 2002-08-21 | 2004-03-04 | Sapporo Breweries Limited | Process for producing low-alcoholic beer-like drink and low-alcoholic beer-like drink |
| CN1870899B (en) * | 2003-09-25 | 2010-09-29 | 三得利控股株式会社 | Method of processing green coffee beans |
| TWI253468B (en) * | 2004-05-25 | 2006-04-21 | Taiwan Tobacco & Liquor Corp | Method for producing beer-like and alcohol-free fermented beverage |
| ATE539143T1 (en) * | 2004-10-21 | 2012-01-15 | Diageo North America Inc | METHOD FOR PRODUCING PURIFIED BEVERAGE PRODUCTS |
| BRPI0611411A2 (en) * | 2005-05-25 | 2010-09-08 | Suntory Ltd | method of treating green coffee beans under ph regulation |
| CN101588725A (en) * | 2006-11-20 | 2009-11-25 | 三得利控股株式会社 | Method of treating coffee cherries, green coffee beans, roasted coffee beans, and coffee drink |
| EP2615159A1 (en) | 2012-01-16 | 2013-07-17 | Anheuser-Busch InBev S.A. | Low alcohol or alcohol free fermented malt based beverage and method for producing it. |
| JP6328892B2 (en) * | 2013-08-05 | 2018-05-23 | アサヒビール株式会社 | Method for improving foam retention of unfermented non-alcohol beer-taste beverage and method for producing non-alcohol beer-taste beverage |
| RU2588769C1 (en) * | 2015-08-07 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2588773C1 (en) * | 2015-08-10 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| PT115444B (en) * | 2019-04-09 | 2021-03-30 | Dos Anjos Ferreira Fernando | PROCESS OF PRODUCTION OF FERMENTED DRINKS AND FERMENTED DRINKS SO OBTAINED |
| JP2022546248A (en) * | 2019-08-16 | 2022-11-04 | ハイネケン サプライ チェーン ベー．フェー． | Production of alcohol-free beverages |
| TW202212558A (en) * | 2020-06-19 | 2022-04-01 | 日商三得利控股股份有限公司 | Beer-flavored beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1131141A (en) * | 1978-08-29 | 1982-09-07 | Kenneth H. Geiger | Brewing process |
| DE2901366B2 (en) * | 1979-01-15 | 1981-03-19 | Henninger-Bräu AG, 6000 Frankfurt | Reduced alcohol diet beer |
| DE3027319C2 (en) * | 1980-07-18 | 1982-10-21 | Eckhard Prof. Dr.-Ing. 1000 Berlin Krüger | Process for the production of a storable malt extract |
| CH646844A5 (en) * | 1982-01-04 | 1984-12-28 | Feldschloesschen Brauerei | METHOD FOR PRODUCING ALCOHOL-FREE BEVERAGES WITH HEFEAROMA. |
| DE3564700D1 (en) * | 1985-08-27 | 1988-10-06 | Henninger Brau Ag | Process for the production of alcohol-free beverages |
| DE3606450A1 (en) * | 1986-02-27 | 1987-09-03 | Paulaner Salvator Thomasbraeu | METHOD FOR THE PRODUCTION OF ALCOHOL-FREE HEFE WHITE BEER |
| DE3616093A1 (en) * | 1986-05-13 | 1987-11-19 | Holsten Brauerei Ag | METHOD FOR PRODUCING LOW OR ALCOHOLIC BEERS |
| US4788066A (en) * | 1987-12-14 | 1988-11-29 | Grain Processing Corporation | Preparation of low alcohol beer |
-
1990
- 1990-03-26 US US07/498,529 patent/US4970082A/en not_active Expired - Fee Related
- 1990-10-12 EP EP90119628A patent/EP0424756B1/en not_active Expired - Lifetime
- 1990-10-15 CA CA002027651A patent/CA2027651C/en not_active Expired - Fee Related
- 1990-10-26 JP JP2290630A patent/JPH0724561B2/en not_active Expired - Lifetime
- 1990-10-26 AU AU65573/90A patent/AU627947B2/en not_active Ceased
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|---|---|---|---|---|
| JP2013524857A (en) * | 2010-05-07 | 2013-06-20 | アンハイザー−ブッシュ・インベヴ・ソシエテ・アノニム | Low alcohol or alcohol-free fermented malt-based beverage and process for its production |
| WO2013061891A1 (en) * | 2011-10-25 | 2013-05-02 | サッポロビール株式会社 | Method involving contact between grain raw material liquid and yeast, grain raw material liquid and effervescent beverage |
| JP2013212118A (en) * | 2011-10-25 | 2013-10-17 | Sapporo Breweries Ltd | Method involving contact between grain raw material liquid and yeast, grain raw material liquid and effervescent beverage |
| JP5324713B1 (en) * | 2011-10-25 | 2013-10-23 | サッポロビール株式会社 | Method including contact of cereal raw material liquid with yeast, cereal raw material liquid and sparkling beverage |
| JP2014068559A (en) * | 2012-09-27 | 2014-04-21 | Sapporo Breweries Ltd | Raw material liquid, beverage, and method relative thereto |
| JP2014082976A (en) * | 2012-10-23 | 2014-05-12 | T Hasegawa Co Ltd | Flavor improver for beer-flavored beverage |
| JP2014147303A (en) * | 2013-01-31 | 2014-08-21 | Sapporo Breweries Ltd | Beverage, raw material liquid, and method relating thereto |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0424756A2 (en) | 1991-05-02 |
| EP0424756B1 (en) | 1994-05-11 |
| US4970082A (en) | 1990-11-13 |
| CA2027651A1 (en) | 1991-04-28 |
| EP0424756A3 (en) | 1991-06-26 |
| CA2027651C (en) | 1996-08-27 |
| JPH0724561B2 (en) | 1995-03-22 |
| AU627947B2 (en) | 1992-09-03 |
| AU6557390A (en) | 1991-05-02 |
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